Mexican Chicken and Corn Soup

• Gluten free

• Meat

  • 3 cups Chicken chopped bite size, cooked

• Produce

  • 3 cups Corn, frozen
  • 2 tsp Garlic
  • 1 tsp Oregano, dried
  • 1 10 oz. can Tomatoes with green chiles

• Canned Goods

  • 6 cups Chicken broth

• Baking & Spices

  • 1/4 tsp Cayenne pepper
  • 3 tsp Kosher salt
  • 1/4 tsp Paprika
  • 1/4 tsp Pepper, ground

• Nuts & Seeds

  • 1 tsp Cumin, ground

• Dairy

  • 2 tsp Butter
  • 1 Colby jack cheese
  • 3/4 cup Heavy cream

Found on lilluna.com

Ingredients

• 2 tsp. butter
• 2 tsp. minced garlic
• 6 cups chicken broth
• 1 10 oz. can tomatoes with green chiles
• 3-4 cups frozen corn
• 3-4 tsp. kosher salt
• 1 tsp. dried oregano
• 1 tsp. ground cumin
• ¼ tsp. paprika
• ¼ tsp. ground pepper
• ¼ tsp. cayenne pepper
• 3 cups cooked chicken chopped bite size
• ¾ cup heavy cream
• colby jack cheese

Directions

• Add butter and garlic to a large pot. Simmer for a few minutes. Add stock, tomatoes, corn and all spices. Bring to a boil.
• Reduce to a low simmer. Add your chicken and let it warm up for a few minutes. Stir in your heavy cream until all mixed. Cook for 5 more minutes.
• Serve into bowls and sprinkle cheese on top. ENJOY!